Ricky's Bar B Que, 3800 LEAVENWORTH RD, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Ricky's Bar B Que
Type: Restaurant
Address: 3800 LEAVENWORTH RD, KANSAS CITY, KS 66104
Phone: 913-371-8088
Total inspections: 5
Last inspection: Oct 20, 2015

Restaurant representatives - add corrected or new information about Ricky's Bar B Que, 3800 LEAVENWORTH RD, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --Establishment uses both bleach and quat for sanitizing. The establishment had a test kit for pools and spas. COS-test kit for chlorine and quat provided. 7-207.12(A) - --In the RIC, there was a bottle of medication stored above tomatoes. KDA_3_30511A1 - --In dry storage room, there was a cardboard box of onions stored or the floor. KDA_3_50118A2 - --In RIC, there was an open container of milk that was not dated. PIC stated the milk was opened on 10/18. COS-dated. KDA_4_60111A - --Stored as clean, there was a spoon at the 3 vat sink area that was soiled with dried food debris. KDA_5_20515B - --The hand sink in the kitchen area is slow draining. KDA_6_20116A - --The ceiling above the food prep area and the dining area has popcorn covering. KDA_Defacto - --Bar-B-Q sauce holding at 191F. --In RIC: ribs at 37F.	10/20/2015	8	Follow-up	Out
4-302.14 - --The establishment uses both quat and bleach as sanitizer. No test kit for either available. KDA_2_40111 - --Open employee beverage stored on shelf above RTE food. KDA_3_30414B1 - --wet wipe cloth stored on counter top. wet wipe cloth draped over edge of 3 vat sink. COS-removed. KDA_3_40311A - --On the steam table, the chili had an internal temperature of 73F. Owner reported he had heated it to 120 on the stove prior to placing it in the steam table approximately 20 minutes earlier. COS-returned to stove for reheating. KDA_3_50114A2 - --In the RIC, there was a orange Home Depot 5-gallon container of chili. The internal temperature of the chili was 83.3F. Owner stated he had cooked the chili last night at approximately 8:00 pm. He turned off the heat and left it on the stove top for cooling overnight. He stated he poured the chili into the 5-gallon container this morning at approximately 5:00 am and placed it in the RIC. COS-discarded. KDA_3_50115A - --In the RIC, there was a 5-gallon plastic container filled to capacity and sealed tightly with a plastic lid. The owner reported he allowed the chili to cool at room temperature overnight prior to pouring into plastic container. KDA_3_50116A1 - --In a crock pot, there was hot holding bar-b-q sauce. Although PIC stated it was his recipe and is shelf-stable, he was unable to provide documentation to support his claim. He stated it had been in crock pot for approximately 1 hour. The internal temperature of the bbq sauce was 115F. COS-removed for reheating. KDA_3_50118A2 - --In the RIC, there was an assortment of meats that were, according to owner, cooked on Sunday 10/4. None of the on-site prepared items were dated. (ham, pork roast, sausage, ribs, rib tips, turkey, cooked sweet potatoes. KDA_4_10111A - --chili was stored in a 5-gallon Home Depot plastic container, not made of food grade plastic. COS-discarded. KDA_4_20211A2 - --There were two broken plastic lids. COS-discarded. KDA_4_50112 - --The cutting board is damaged with deep scoring and staining. KDA_4_90311A - --Single use plastic tableware are stored in a container soiled with food debris and detritus. KDA_4_90411A - --Stored as clean, there were utensils (wisp and ladle) stored with lip contact surfaces up, not inverted. COS-inverted. KDA_5_20515B - --The hand sink in the kitchen/service area does not readily drain. KDA_5_50117 - --no covered waste bin available in the unisex restroom. KDA_6_20211A - --Light bulbs above flattop, fryers, food prep table an in the equipment storage room are not shielded. KDA_6_20214 - --The door to the unisex restroom is not self-closing nor tight fitting. KDA_6_50111 - --The ceiling in the dining area is soiled with water stains. The ceiling above the kitchen/service area has water damage, stains and the covering hangs. KDA_6_501111A - --There are approximately 8-10 small flying insects in the dry storage room. There are approximately 8-10 small flying insects in the storage room adjacent to the dry storage room. KDA_7_10211 - --There was a bottle of soap labeled as bar-b-q sauce. COS-labeled. There was a bucket containing what owner said was soap and water. It was not labeled. COS-labeled. KDA_7_20111A - --Stored on a shelf with assorted medicines, there was a container of salad dressing in contact with hydrogen peroxide and isopropyl alcohol. COS-moved. In the equipment storage room, there were 5 gel fuel containers stored above food equipment. KDA_Defacto - --In the RIC: ham at 36F, sausage at 36F, roast pork at 36F, ribs at 39F, turkey at 39F, rib tips at 39F, cooked sweet potatoes at 37F. --Owner reported the establishment is serviced every other month by a pest control company.	10/07/2015	22	Regular	Out
Details not available.	05/08/2014
Details not available.	05/24/2013
Details not available.	05/09/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
7-207.12(A) - Refrigerated medicines (storage) medicines belonging to EMPLOYEES or to children IN a day CARE center that require refrigeration and are stored IN a FOOD refrigerator shall be stored IN a PACKAGE or CONTAINER and kept inside a covered, leak-proof CONTAINER that is identified as a CONTAINER for the storage of medicines.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74�°C (165�°F) for 15 seconds.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50112 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20116A - Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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Ricky's Bar B Que, 3800 LEAVENWORTH RD, KANSAS CITY, KS - Restaurant inspection findings and violations

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